MB's Chicken and Rice Casserole

Who is MB you ask?  That's my momma!  Growing up, my parents always insisted my close friends call my parents by their first names... they got called Mr. and Mrs. enough at their jobs [as teachers haha].  Well, my friends felt weird calling her "Marybeth," so they went with MB - and it stuck!  To this day, my high school friends still call her that.  

Well, this is one of her famous recipes and I always loved it growing up.

Just an FYI, this recipe takes about and hour and a half from start to finish - but almost all of that is just baking, so it still is an easy recipe to prepare!

Ingredients:

- 1 cup of white rice

- 1 can of Cream of Mushroom soup

- 1 pound of chicken tenders

- 1 package of dry onion soup

- milk

Directions:

- Preheat oven to 350 degrees

- Cook the rice for 5 or so minutes less than directed on the package [usually 15-20 minutes] 

- Combine the can of mushroom soup and a can of milk [yes, that's the measurement] and mix.

- Remove a 1/2 cup of the milk/soup mixture and set aside

- Add half of the dry onion soup to the remaining milk/soup mixture

- Add the mostly-cooked rice to the milk/mushroom soup/onion soup mixture

- Pour the rice into 9x13 pan

- Place uncooked chicken on top of the rice mixture

- Pour the 1/2 cup of milk/soup that was set aside on top of the chicken

- Sprinkle the remaining dry onion soup mixture on top

- Bake covered for 30 minutes, take out the casserole, remove the chicken, mix around the rice, put the chicken back, and recover to bake for another 30 minutes

- Bake uncovered for an additional 10 minutes

chicken and rice in pan, pouring the 1/2 cup milk/mushroom soup on top

all done!

Yummm! I serve it with cranberry sauce and green beans.